Stracciatella ice cream cake

Name: stracciatella ice cream cake
Total time: 25 min
Yield: 8
Ingredients: 500 milliliters whipped cream; 50 gram sugar; 400 milliliters Greek yoghurt; 125 gram bokkenpootje; 300 gram dark chocolate; 1 tray raspberry

Ingredients

Directions

Melt the rest of the chocolate au bain-marie.
Remove the ice cream cake from the freezer, turn it over and remove the foil. Pour the melted chocolate over the top of the cake.
Turn the cake until serving, possibly back in the freezer. Heat the knife under a hot tap before cutting the cake.